Smoky Gouda and Cheddar Broccoli Frittata

A frittata is the perfect savory choice for breakfast. In this version, you’ll find gooey pockets of smoked gouda and cheddar cheese, along with perfectly tender fresh broccoli and fluffy eggs. Serve up a smoked gouda and cheddar broccoli frittata for your next brunch.

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There are plenty of reasons to love a frittata for breakfast or brunch. First of all, it’s a fun word to say, “frittata.” Every time I make one, I do a little dance, making up a fun tune with words like “gotta frittata.” Add one to your menu, and everyone will be impressed with how fancy your morning meal sounds.

But secretly, they are so easy. This one has a total of five ingredients, and comes together super fast. Simple can be so delicious though, when it’s full of flavors like smoky gouda, sharp cheddar, and fresh broccoli. The perfect savory breakfast.

What You Need to Get Started

You can easily find all of the ingredients for this gouda and cheddar broccoli frittata at your grocery store:

• Fridge: Eggs, Milk, Shredded cheddar, Smoked gouda
• Produce: Broccoli
• Equipment: 9-inch Springform pan, Parchment paper, Whisk

Let’s Make a Gouda & Cheddar Broccoli Frittata

There are a couple details that make this frittata especially delicious. The first is those gooey pockets of melty smoked gouda. To get those, be sure to dice your gouda into somewhat large cubes, about a third of an inch.

If you are looking for a less smoky flavor, you can replace half to all of the smoked gouda with diced mild gouda instead. Just be sure you are dicing it, so you still get those yummy cheesy bites.

Then there’s the fresh and tender broccoli. To get away with not par-cooking it, you’ll want to cut the florets into finely chopped pieces. In general, they shouldn’t be any bigger than the cubes of cheese.

Once everything is prepped, preheat your oven. Line a springform pan with parchment paper. If you don’t have a springform pan, that’s okay. A deep-dish pie pan will work as well. I still suggest lining it for easier cutting and serving.

Whisk up the eggs with milk to help aerate them and make some nice air pockets. These pockets will expand in the oven for extra fluffy eggs. However, you don’t want to over-whisk, or those air bubbles will begin to collapse. Only mix until the eggs are beaten and combined with the milk.

Then dump everything else into the bowl. Fold in the broccoli and both cheeses. While the gouda makes those big melty pockets, the smaller bits of shredded cheddar help to hold everything together. Plus, the sharp flavor of cheddar cheese perfectly complements broccoli.

With three strong, punchy flavors, you don’t need to add anything else. Not even salt, thanks to the cheese. Fold everything together with a flexible spatula. It may seem like there’s not enough egg, but don’t worry, there’s plenty.

Transfer the egg mixture to the prepared pan. Redistribute the broccoli and larger cheese pieces as needed so there’s a good amount spread across the entire frittata. It’s fine if a few pieces are sticking out over the top of the egg, but give them a quick toss to coat with a thin eggy layer.

Finally, grab just another handful of the shredded cheddar cheese, and sprinkle it all over the top of the frittata. This is will create a nice cheesy, browned layer on top for a little extra crunch.

Bake the frittata until it’s completely set, with no jiggle all the way into the middle of the frittata, about twenty-five minutes. For an extra crispy top, after baking, place the frittata on the top rack of the oven under a high broiler for a couple extra minutes.

Allow the frittata to cool in the pan for a couple minutes. Then carefully unmold the springform pan, and peel the edges of the parchment away from the frittata. Slice it into eight pieces and serve or store for later.

Store any leftover frittata in the fridge for a couple days. You can reheat the entire frittata or individual slices in the oven until they are warmed through. You can also microwave servings as needed, but it may affect the texture of the eggs.

How to Serve a Smoky Cheese & Broccoli Frittata

Frittata is one of those dishes that’s perfect for serving a large group for a big fancy brunch. Since it’s so simple to make, you can focus on other courses, like some fried up beet latkes with goat cheese, or a sweet apple cobbler with cheddar biscuits, to complement the cheesy flavor.

This frittata also stores and reheats nicely, so if you prefer a smaller breakfast for one or two, try serving it alongside some Old Bay breakfast potatoes, which will make for an extra smoky meal. A batch of espresso chocolate chip muffins are great for a grab-and-go addition.

Of course, you can’t forget the drinks! For something warm and cozy with a little kick, you can’t go wrong with a White Russian hot cocoa. Or you can cool off with a spicy cinnamon apple shrub, which can be served with or without alcohol to please the whole crew.

More Group Breakfast Recipes to Try

• Blueberry French Toast Casserole
• Multigrain Cocoa Cinnamon Rolls with Brown Butter Glaze
• Fresh Cherry Cobbler with Sour Milk Biscuit Topping
• Lemon Curd Challah Rolls with Sweet Glaze
• Fresh Peach Crisp with Corn and Caramel
• Butternut Squash Cheesecake with Toffee Sauce

Special Equipment

• 9-inch Spring form pan
• Parchment paper
• Whisk

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